PRESERVING AND CANNING
(Material adapted from U.S. Food Administration and N.Y. State
Department of Agriculture.)
GENERAL DIRECTIONS
Test all jars for leakage before using. To do this, fill with water,
put on rubber and cover, seal and invert.
Sterilize all utensils, jars, covers, etc., by covering with cold
water, and boil for 10 minutes. Use only new rubbers and dip in
boiling water just before using.
Use wide-mouthed funnel when filling jars to avoid loss of material
and keep jar rim clean.
Invert all jars after filling and sealing.
Fruit should be sound, firm and not overripe and carefully prepared.
Clean fruit, clean hands, clean utensils, and a clean kitchen free
from flies, are essential for safety and success.
Keep products in a cool place. Avoid freezing in winter.
CANNING
Canning is the process of preparing sterilized food so that it will
keep indefinitely.
The custom of canning fruit in syrup is based on the improvement in
flavor and texture which sugar gives to fruit. Sugar is not necessary
for its preservation. Success depends upon thorough
sterilization--that is, killing the organisms which cause food to
spoil, and then sealing perfectly to prevent their entrance. Fruit may
be canned in water, in fruit juice and in syrup.
PRESERVING
The only difference between preserving and canning fruit is that sugar
is always used in preserving, while in canning it is used in smaller
quantity or not at all.
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